I think this is best as a cold first course though you can serve it hot if you like. The spicy taste of the little meat balls goes well with the smoothness of the broad beans. The golden brown and pale green arranged on the dish under the gloss of an oil and lemon dressing is pretty and appetising.
In a mixing bowl mix up thoroughly with a wooden spoon the minced pork, the spices, the tomato purée, the mint leaves, the lightly whisked egg and a little salt and pepper. Smear a little oil on the bottom of a roasting pan. Form the meat mixture into very small balls and put in the roasting pan.
© 1976 Josceline Dimbleby. All rights reserved.